May 20, 2007

Swedish Meatballs

My parents are visiting us from Tennessee and my dad requested that I make dinner. Things have been a bit busy with us flitting here and there, so I hadn't cooked dinner since their arrival as we had been out and about. Last night however we slowed down long enough to actually be at home and I got to cook a home cooked meal, which as you know I adore and prefer to eating out any day.

As a child this was another of my Mom's special occasion meals. Serve the meatballs and rice along with a few vegetables and/or a salad and you've got a great meal! The next time I make them I'm going to try to make them with Gimme Lean Ground Beef Style meat substitute and make them meatless, but that's a little "daring" for my Dad! For last night's dinner we just stuck to the basics. That's the way he likes things! ;o)

Mix shredded veggies, ground beef, salt, pepper and eggs until completely incorporated. (Tip: Much like meatloaf it's easier if you just dig in with your hands and mix it that way.) Once the meat/veggie mixture is mixed form into meatballs about the size of a cherry tomato.

Preheat oven to 400 F.

Add a thin layer (about 1/8 of an inch) of olive oil to your preheated skillet and brown meatballs on each side and place into a 13 X9 inch baking dish. Cover browned meatballs with cream of mushrooms soup or Creamy Potato Leek And Mushroom Soup. Bake for 40-50 minutes until meatballs are done through. (Note: I tend to like beef when I eat it to be between medium well to well done. If you prefer a different amount of doneness then adjust cooking times accordingly.)

Serve meatballs over rice.

Posted by Dianne at May 20, 2007 10:07 AM

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» Swedish Meatballs With A Twist from Diannes Dishes
If you've been around Dianne's Dishes for a while, you've probably heard me talk about some of the things that were childhood favorites. Swedish Meatballs was one of those dishes. I've wanted to adapt that dish for a while... [Read More]